posted on Aug, 2 2019 @ 08:54 PM
I was in Morocco once, and they had these cool looking pots called "Tagines". Most of them where clay, and they made the best food in them.
I had to buy one, but the one I bought was from LeCreuset, so it had a cast iron bottom and a ceramic top. Wasn't cheap, but it cooks well.
The spices of this region's cooking are second to none! Cinnamon, Clove, Cumin, Allspice, Turmeric, Garlic, Cardamon, Chinese 5 Spice, Cayenne,
...some salt and black pepper...WOW...it's awesome!!
So, I did some chicken, with all the spices, and some prunes, dried apricots, and dried cranberries. It took a while to cook, but it came out
I shook the chicken up in the spices and browned it a bit, then dumped in the rest. I also cooked up some Naan bread, with some butter on it.
I actually made it from scratch, no recipe. I did get a recipe for the Ras Al Halout, but other than that it was all free-form.
Man, it was good!!!